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Chinese National Standard Category: Standardization and quality management

English Title: Sensory analysis—Methods for assessing modifications to the flavour of food due to packaging
Chinese Title: 感官分析 包装材料引起食品风味改变的评价方法
Standard No.: GB/T 25006-2010
Category No.: X00
Issued by: AQSIQ, SAC
Issued on: 2010-9-2
Implemented on: 2010-12-1
Status: valid
Superseded by:
Superseded on:
Abolished on:
Superseding:
Word Count:12000 words
Similar Standards: T/CGCC 57-2021   DB32/T 4329-2022   T/CNFIA 162-2022   T/CBFIA 01001-2020   GB/T 44881-2023   GB/T 41645-2022   GB/T 29471-2020   DB37/T 4353-2021   GB/T 18770-2020   T/CC 4-2020   T/CCA 009-2019   GB/T 19479-2019   GB/T 20575-2019   GB/T 37029-2018   GB/T 36759-2018   GB/T 19828-2018   DB31/T 1102-2018   GB/T 35999.4-2018   GB/T 35999.3-2018   GB/T 33305-2016  
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